Middle Layer

Mango Layer

2 cups fresh or frozen mango

Passionfruit Layer

6 passionfruit

Instructions

To make the base; Place macadamias, medjool dates and sea salt in a high speed blender or food processor and blend until the nuts are crushed and the mixture holds together. Scoop out crust mixture and press firmly into a 20cm spring-form pan and smooth out with the back of a spoon. Rinse blender or food processor well.

To make the middle layer; warm the coconut oil in a small pot on low heat until liquid, add the maple syrup and whisk to combine. In the blender or food processor place all ingredients and blend on high until very smooth. Pour about 2/3 of the mixture onto the crust and smooth with the back of a spoon or a spatula and place in the freezer to set for 30 minutes.

To make the mango layer; add the mangoes to the remaining filling and blend on high until smooth. Pour onto the first layer of filling and place into the freezer for 30 minutes.

To make the passionfruit layer; scoop out passionfruit pulp and layer over the top of the mango layer. Place in the freezer to set (minimum 2 hours). Use a warm knife to cut into slices

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Vanessa Vickery is a qualified holistic nutritionist, wellness coach, healthy foodie and mother of two young children. She is passionate about helping women and their families achieve a healthier, happier and more fulfilling life. Vanessa created Becomingness in 2014 to give women and their families wellness information and inspiration and her healthy recipes have helped thousands of families create delicious meals and desserts that work with their dietary allergies and intolerances. She is also the author of the eCookbook, BecomingSweet – say yes to dessert again!